It is that magical time of year when Vidalia onions appear in the markets. Yes, even here in Hawaii, home of the Maui Onion (which is almost as sweet) we get Vidalias. I have been making cornmeal crusted onion rings for a long time, but I decided to change it up a little by using Greek yogurt instead of buttermilk to soak my onion rings in and to add Furikake to the Polenta. In this recipe I used a course ground Polenta which added a lot of texture. You could also use stone ground grits for this. Furikake is a Japanese seasoning used to spice up plain rice. I use it for lots of things and love adding it to the panko crumbs when making fish. My favorite Furikake is wasabi, sesame and nori. It ads little pops of flavor in the crust.
2 cups of Greek Yogurt, thinned with 1/2 cup of milk
4 large Vidalia onions
2 cups coarse polenta
1/2 cup all purpose flour (or rice flour if you are gluten free)
1/4 cup Firikake
plenty of fresh cracked pepper
1 teaspoon of salt
Peanut oil for frying
- Slice onions into thick slices, place the slices in the bowl of yogurt and milk and allow to rest for 30 minutes
- Mix all other ingredients except oil in a shallow container
- Heat oil to 350
- Pull out slices of onion and shake off excess yogurt but allow a bit to remain
- Dredge the onion slices in the breading, making sure it adheres to the onion slices
- Fry the onions, 6 or so slices at a time for about 3 minutes, draining on a grid.
- Serve immediately
I like to make a chipotle mayo for dipping. In a small blender mix 1 cup of mayonnaise with half a can of chipotles. (freeze remaining peppers for another use) Blend till they are combined.